Saturday, 10 November 2007

Thursday, 13 September 2007

Monday, 13 August 2007

Barbecued black bream

Here it is raw. The slits are stuffed with tarragon. The whole thing has been rubbed with salt. There's more tarragon in the gut cavity, as well as two squeezed-out lemon halves that were left from an accompanying salad.


And in close-up

Here it is on the barbecue.

First side is cooked and has had lime juice squirted on it.

That cooked side in close-up

It tasted good.

Wednesday, 23 May 2007

The pudding that is black

Yes, the famous Britsh black pudding, aka blood sausage.
Here it is as purchased. It is cooked but requires heating. I have peeled the skin, probably pig intestine, off the piece on the left, although this is not necessary.
Close up of the cut surface. The white bits are either fat or oats (or some other grain). The main dark red part is pig's blood.
Sliced.
In the frying pan with some potatoes. The potatoes are left-overs, boiled a couple of evenings before.
The finished dish on the plate. A cooked breakfast if ever there was one.

Monday, 23 April 2007

Slow-fried sausages

Here they are raw, as bought from the butcher

Here they are in the pan One hour later, on a very low heat, they are cooked
Served with purple sprouting broccoli, rocket leaves and tomato
Cooked through, no pink